Tomato Soup with Cheddar Croutons

Tomato Soup with Cheddar Croutons

All You FEBRUARY 2013

• Yield: Serves: 4
• Cook time:40 Minutes
• Prep time:20 Minutes
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Ingredients

• 3 tablespoons unsalted butter
• 1 small onion, thinly sliced
• 1 clove garlic, minced
• 2 sprigs flat-leaf parsley

• 2 pounds fresh tomatoes, chopped
• Salt and pepper
• 4 1/2-inch-thick diagonal slices Italian bread
• 1/2 cup finely grated Cheddar

Preparation

1. Preheat oven to 350°F. Melt butter in a Dutch oven over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add parsley, tomatoes and 1 cup water. Season with salt and pepper.

2. Increase heat to high and bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until tomatoes are very soft, 15 to 20 minutes. Let cool. Top bread slices with cheese, place on a baking sheet and bake until cheese is melted and lightly browned, 12 to 15 minutes.

3. Remove parsley sprigs; discard. Puree soup in a blender in batches and return to Dutch oven. Gently reheat. Ladle into bowls, rest a crouton on top of each; serve hot.

http://www.myrecipes.com/recipe/tomato-soup-cheddar-croutons-50400000126023/